Black Olive Spread

👨‍🍳 Method

1. 1
   Grind the olives and capers In a blender with the garlic, lemon juice, thyme and black pepper in short pulses, to a coarse, even texture.

   ⚙ Grinding in a Food ProcessorBlender

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 2
   Add the olive oil gradually, while blending In a blender, until the spread is even.

   ⚙ Fat in a Thin StreamBlender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
3. 3
   Transfer to a jar, cover with a thin layer of olive oil and keep in the fridge up to a week.

   JarRefrigerator